Pumpkin cupcakes with walnuts

Step-by-step cooking

1. Step 1:

   

   Put pumpkin puree in a large bowl.

2. Step 2:

   

   Add sugar (you can use both white and brown)

3. Step 3:

   

   Add sunflower oil.

4. Step 4:

   

   Pour in the milk

5. Step 5:

   

   Using a whisk, mix everything well

6. Step 6:

   

   Add chicken egg

7. Step 7:

   

   Then add soda, salt, ground cinnamon, ground ginger and ground nutmeg. Mix everything well until smooth

9. Step 8:

   

   Pour some of the flour into the pumpkin mixture. Mix with a whisk until smooth. Then pour the rest of the flour into a bowl and use a silicone spatula to knead the dough (if there is no silicone spatula, use a fork or spoon, but do not mix the dough with a whisk, since then it will be difficult to remove the finished dough from it)

10. Step 9:

    

    Chop walnuts with a knife (do not chop nuts too small, or too large) Add chopped walnuts to the dough and mix well

11. Step 10:

    

    Lubricate the cupcake mold with vegetable oil (if you use paper muffin molds, then just arrange them into molds, you do not need to lubricate them with oil. if you use a silicone mold, then I still advise you to lightly lubricate it with oil)

12. Step 11:

    

    Spread the dough evenly over the molds.

13. Step 12:

    

    Shake the mold slightly and tap on the table so that the dough is distributed more evenly. Then put the mold in the preheated oven to 180 C and bake the muffins for 40 minutes.

14. Step 13:

    

    The readiness of muffins can be checked with a wooden toothpick or a stick (stick a toothpick in the center of the cake, if the toothpick is dry and there is no dough left on it, then the muffins are ready) Remove the finished cupcakes from the oven and let them cool. Remove the cooled cupcakes from the mold and serve with tea or coffee :)